 | | Chili Beer Brisket Of Beef Over Wild Rice Amadine |
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2-1/2 lb fresh beef brisket
1/2 cup diced onion
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon garlic powder
1 each bottle (12 oz) chili sauce
1 each bottle (12 oz) beer
1 single wild rice amadine
GARNISHES
2 each med. ripe tomatoes, sliced
1 single parsley sprigs
Wild Rice Amadine
8 servings
2 tb Slivered almonds
1/3 c Margarine
1 1/2 tb Chopped Green Pepper
2 2/3 c Hot Water
1 tb Chopped Onion
1 ts Instant Beef Bouillon
1 tb Chopped Chives
4 1/2 oz (2 Pks) 5-minute Wild Rice |
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| Instructions |
| Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.
Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.
Yield: 8 servings
Optional, saute one pound mushrooms in butter and add to beef before reheating or use a large can of mushrooms and pieces. Double the sauce recipe if you want a lot of sauce. Serve with rice.
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